Abstract:
Coconut (Cocos nucifera) belongs to the family palmaceae. Sri Lanka has high export
potential of young coconuts to the overseas markets. The majior problem observed bottling
of coconut water during ambient temperature storage, was deiscolouration or browning of
water and flavour also changed.
This study was conducted to preparing a Ready to Serve Natural Beverage from young
coconut water, preventing browningf discolouration reaction and enhancing flavour.
Different concentration of sugars were mixed to enhance the flavour and to take overall
flavourability of every samples to become equally.
The browning reaction of coconut water has been prevented by adding lime-juice as an
antioxidant Further this antioxident has prevented the formation of pink colouration.
Product can be kept at 2 months maintiaining the quality of beverage, reducing the pH of
samples up to 4.0 and adding KMS (70 ppm) as a preservative.
Ready to serve natural beverage with different formulations were subjected to sensory
survey to identify a suitable formula. All the formulations were not varying significantly for
overall acceptability. According to the sensory results, formulations (119) is the best sample
for consumer preference. Identifying the problems and developing the process this product
can be used for further developments.
